ABSTRACT
An intermediate product, commercial tendon, is prepared from pig and cattle trotters through a series of washing and soaking steps to remove pig ments, fat, and odors. Figure 7.7 summarizes the major steps involved in the production of dry tendon from the pig. The finished tendon, high in collagen, has a white color and minimal animal flavor. A processed beef tendon without drying is shown in Figure 7.8. The tendon is used to make various specialty products and delicacies via further processing. A large portion of processed pork tendon is exported.
